Spicy Chicken And Mushroom Soup

The creamy chicken soup has just enough spice to make it a great winter warmer, but not so much that it overwhelms the flavor of the mushroom. 

Ingredients:

• 225g boneless chicken, skinned.
• 75g/ 6tsp ghee or unsalted butter.
• 1/2 tsp crushed garlic.
• 1 tsp garam masala.
• 1 tsp crushed black peppercorns.
• 1 tsp salt.
• 1/4 tsp grated nutmeg.
• 1 medium leek, sliced.
• 1 cup mushroom, sliced.
• 50g/ 1 cup corn.
• 300ml water.
• 1 cup cream.
• 1 tsp chopped fresh coriander.
• 1 tsp crushed dried red chilies.

Recipe:

• Cut the chicken pieces into very fine strips.

• Melt the ghee or butter in a pan. Lower the heat slightly and add the garlic and garam masala. Lower the heat even further and add black peppercorns, salt and nutmeg. Finally, add the chicken pieces, sliced leek, mushroom and corn, and cook, stirring constantly, for 5-7 mins, or until the chicken is cooked through.

• Remove from the heat and leave to cool slightly. Transfer three-quarters of the mixture into a food processor or blender. Add the water and process for about 1 min.

• Pour the resulting puree back into the pan and stir with the rest of the mixture. Bring to the boil over a medium heat. Lower the heat and stir in the cream.

• Add the fresh coriander and taste for seasoning, serve hot, garnished with the crushed red chilies, if you like. 

Nutritional Information:

• Serve 4.
• Energy 342 kcal.
• Fat 28.5g.
• Saturated fat 17.6g.
• Carbohydrates 4.8g.
• Fiber 1g.